Preheat oven to 200°C Combine the corn, tomato, onion, parsley, sweet chilli sauce, lime juice and half the oil in a medium bowl. Season with salt and pepper.

Step 2

Preheat a barbecue grill or chargrill on high. Spray both sides of the steaks with olive oil spray. Season with salt and pepper. Add to the grill and cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 4 minutes to rest.

Step 3

Meanwhile, combine the dip and remaining oil in a small bowl. Cut the bread in half horizontally, then cut each half into quarters crossways. Spread the cut side of the bread with half the dip mixture. Place on a large baking tray. Cover with foil and bake in oven for 5 minutes. Uncover and bake for a further 3 minutes or until golden and the edges start to brown.

Step 4

Divide the steaks, bread and lettuce among serving plates. Spread the steaks with the remaining dip mixture and top with the salsa to serve.

Cook's tip: You can use any fresh or bottled basil pesto in this recipe. Swap it: Replace the beef steaks with pork loin steaks.